Curry Artichoke Chicken Casserole

Rice, curry, cheese and mushrooms. Another favorite from my Junior League of Phoenix cookbook.

• Ready In: 45 mins
• Serves: 10

Ingredients

• 1 (24 ounce) jar marinated artichokes (drained & quartered)
• 2  cups rice (cooked)
• 4  cups chicken breasts (cooked & cut in small cubes)
• 2 (10 ounce)  cream of chicken soup
• 1⁄2 cup milk
• 1  cup mayonnaise
• 1  teaspoon lemon juice
• 1⁄2 teaspoon curry powder
• 1 1⁄4 cups cheddar cheese (shredded)
• 1⁄2 lb mushroom (sliced)
• 1⁄4 cup parmesan cheese
• 1⁄2 cup  seasoned dry bread crumb

Directions

1. Arrange the articolkes in a 9x13 pan, add a layer of rice and chicken.
2. Combine the next 5 ingredients, 3/4 cup of cheese and mushrooms in a bowl, mix well, pour over chicken.
3. Sprinkle remaining cheddar & parmesan cheese on top.
4. Saute bread crumbs in the butter, stirring constantly; spread over cheese.
5. Bake at 350 for 30 minutes.
6. May be made the night before & chilled until ready to bake (add bread crumbs just before baking).